Warm Chocolate Cakes
Sara Jayne Stanes
Warm Chocolate Cakes
By: Sara Jayne Stanes
SO, here we are into the Millennium - at long last. It wasn't that painful after all, was it? Now we are into January often the bleakest month since it follows the crescendo of Christmas and the New Year. What I want is something simple to cheer myself up ... and Warm Chocolate Cakes are the perfect solution.
This is a recipe from a great chef in Mexico. After 10 days in the gastronomic desert which, unless you like tortillas and chillies, which are the staple diet of the Mexicans, it was a relief to arrive at the Four Season in Mexico City and eat some seriously great (not just good but great) food. (I had better add at this point before I get 'knee-capped' by Mexican food fans, that the food in Mexico is nothing like Tex/Mex which is an abomination of a potentially great cuisine. However, I apologise to everyone who likes chillies and tortillas, but I don't - although I know plenty who do!). Back to Glenn Eastman's cakes. Glenn is the Executive Chef at the Four Season and is a man committed to quality and flavours. All world class stuff. Worms, ants eggs and grasshopper were the starters followed by local fish Pompano and Red Snapper Veracruz style (spicy) followed by a delicate portion of Warm Chocolate Cake and some vanilla ice cream. Sheer, unadulterated bliss. Glenn's recipe is simplicity itself. Don't be tempted to overbake. The recipe says 12 minutes and it means 12 minutes and not a minute more... when you cut into the cake the centre should be warm and liquid silk. Yum ...
Check out Sara Jayne's new long awaited book on three and a half thousand years of Chocolate - from pod to palate: CHOCOLATE - The Definitive Guide published now by Grub Street and available via Amazon.co.uk on the GFW Virtual Bookshop.
200 g dark chocolate, broken into tiny pieces
200 g unsalted butter
200 g icing sugar, sieved
4 egg yolks
75 g plain flour and 55 g cocoa powder, sieved together
- Butter 8 ramekins. Preheat the oven to 200°C/400°F/gas 6.
- Place the chocolate and butter in a bain marie and melt together, stirring occasionally.
- Add the icing sugar and whisk until blended. Add the eggs and yolks and continue to whisk until blended.
- Sift together the flour and the cocoa powder and fold into the chocolate mixture.
- Spoon into the ramekins and bake for 12 minutes.
- Allow to cool on a wire rack for 2 minutes, then loosen the edges with a thin knife and turn them out on to individual serving plates and serve with ice cream or a fruit sauce - or just alone.
© recipe copyright 2000 Sara Jayne Stanes
Author: Sara Jayne Stanes Email: